Ingredients
Scale
- 4 bell peppers (any color)
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and cook the diced chicken until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
- Stuff each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Bake for 25-30 minutes, until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Use a mix of bell pepper colors for presentation, and consider marinating the chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Chicken
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, pineapple, easy dinner, weeknight meal